Thanks to these Gluten-Free Hash Brown Sausage Egg Cups, grab-and-go breakfasts are now delicious, nutritious, and so easy!
Remember how I mentioned that spring 2016 is a bit nuts for us with travel (and millions of FUN events)? Well, life just got a little MORE interesting/jam packed on top of it all.
We booked two more friend visits during our only two free weekends between now and the middle of JUNE (whaaaaaaaaat?) AND Anthony is going to be traveling 1-2 days a week until October for his job. Anyone else need a nap just thinking about it all? ? #IntrovertProblems
So, in an effort to make meals and eating on the run a little more effortless (and healthy!) I’ve been trying out recipes that are delicious both straight from the fridge or warmed up, and I have been mass cooking much more than usual. I’ve gotta say, I don’t know why I didn’t get on this “meal prep” train sooner!
My favorite meal creation so far? Hash Brown Sausage Egg Cups.
They are the PERFECT on the go breakfast/snack/haaaaaaalp-I-need-protein-immediately food. While they’ve been fueling many of our rushed weekday mornings, and, quite honestly, many of our rushed out-the-door dinners too, I can honestly say that they are so good, they are the perfect treat-yo-self slow Saturday morning breakfast as well. I may have had one glorious Saturday morning a few weeks ago during which I got to slowly indulge and it was heaven!
Excuse me while I just revel in that memory for a second… ?
I love that these hash brown egg cups have everything you need for a balanced bite: eggs and sausage for protein, hashbrowns for fuel and carbs, and a little bit of green pepper for fiber and roughage 😉 They won’t weigh you down, they’ll fuel you for hours, and they are so convenient! Just grab and go!
Anthony and I disagree slightly on how they should be enjoyed, though. He likes to warm his up a bit, while I looooooove these little suckers popped straight in my mouth from the fridge (mostly because I hate reheated food, but that’s another story for another day). Whichever way you prefer to enjoy them, enjoy them you will…. with a whopping 20 seconds of prep time should you decide to enjoy them warm. You just can’t beat it.
Assembly couldn’t be much easier, either. You’ll mix some parmesan cheese with the hash browns, distribute them to the cups and bake for a bit to get them just a bit cooked and crispy (ain’t nobody got time for soggy potatoes!)
Then you’ll brown up your sausage while the hash browns are, well, browning, and mix your egg mixture together. Then, once the hash browns are done with their first bake it’s as simple as loading them up with the sausage, egg mixture, and topping them off with some chopped green pepper, and baking one more time. A cinch!
For these egg cups I went the hot Italian chicken sausage route, but feel free to tweak to your taste – breakfast sausage, mild sausage, chorizo, or even bacon would work wonderfully here! Also, feel free to add in some other veggies, or swap something in for the green pepper. Mushrooms, green onions, tomatoes – whatever tickles your fancy. These hash brown sausage egg cups are completely customizable!
Thanks to delectable on-the-go meals like these gluten-free hash brown sausage egg cups (and my endless granola recipe archive) our bellies will be just as happily full as our schedules over the next few months.
- === Hash Brown Cups ====
- 3 cups shredded potatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup shredded parmesan cheese
- === Sausage Egg Filling ===
- ½ lb. crumbled hot italian chicken sausage, browned and drained
- ¼ cup chopped green pepper
- 9 large eggs, beaten
- 3 Tablespoons milk
- 3 Teaspoons grated parmesan cheese
- ½ teaspoon salt
- Preheat oven to 400℉. Spray mini muffin tin thoroughly with gluten-free cooking spray.
- In a large bowl, combine shredded potatoes, salt, pepper, and parmesan cheese. Evenly distribute the hash brown mixture between the muffin cups, pressing the mixture down to compact it and forming it up the sides of each cup. Bake the hash browns for 15 minutes, or until lightly browned and crispy.
- In another large bowl, whisk together the egg, milk, parmesan cheese, and salt.
- Once the hash browns are done with their first bake, evenly distribute the browned and drained sausage between the muffin cups. Then pour the egg mixture into each cup, distributing evenly. Make sure to not fill each cup completely full, to leave room for the green pepper. Top the egg mixture with the finely chopped green pepper.
- Bake for another 10-12 minutes, or until the eggs are completely set, and just barely browned on top.